Brothers of Brooklyn serves up an extensive menu of breakfast and lunch offerings in a New York–style atmosphere. Meander in morning or afternoon to munch bagels decked out in spreads, veggies and meats, egg breakfasts, and latter-day sandwiches. Breakfast specials (served until 11:30 a.m.) offer patrons prototypical morning fare, such as a trio of chocolate-chip pancakes served like a decadent subpoena with a choice of bacon or sausage ($5.95). Meanwhile, the all-day breakfast lineup features egg-centric eats, including a spanish omelette stuffed with green peppers, onion, pepperoncini, tomato sauce, and cheese, and served on a novelty-size pair of castanets ($6.75). Fresh-baked bagels ($0.80, $1.95 with cream cheese) are also available throughout the day and come in 10 varieties, running the gamut from sweet (e.g., cinnamon raisin and blueberry) to savory (e.g., onion and everything bagels).
On a trip to Georgia after giving birth to her third child, Desiree Polazzo had her first taste of a bite-sized orb of cake that—despite her strict dieting to get back into pre-baby shape—had her hooked. Awed by the decadent treat, Desiree returned home to Florida and headed straight for her kitchen to experiment with a recipe of her own. She finally architected a dulcet, velvety cake pop that recaptured the excitement of that first Georgia pop, she opened Cake Pop-It to share her discovery with the community’s sweet teeth.
In the years since, Desiree has let her creativity take the reigns of her confection-crafting process, decorating each pop with a whimsical design or turning it into an edible character replete with a smiling face and a mysterious past. Cake Pop-It’s staff of bakers also forges other sugary nibbles including custom cakes and cupcakes with inventive flavors such as salted caramel, key-lime pie, and crumb cake.
The DQ Treat Center offers a cool respite for shoppers tired of fitting-room lines and surly sales clerks. Celebrating its 25th year, the signature Blizzard's chunky charms are as inescapable as ever, with classic candies such as Butterfinger, Oreos, and Snickers and other flavor options including georgia mud fudge blended to unmatched thickness with creamy soft serve ($2.29+). The peanut buster parfait slathers vanilla ice cream in fudge and peanuts for an appealingly layered delight ($3.39+). This location harnesses the relentless power of the DQ Blizzard alongside the brightly colored grace and dignity of Orange Julius smoothies and fruit drinks to create a sweet treat superpower.
Cake Creations owner and master pastry chef Yami Fernandez-Rubio whips up made-to-order cupcakes in a variety of gourmet flavors from the confines of her family-owned-and-operated bakery. Choose up to two of the different flavor combinations to make up your dozen, including best sellers such as red velvet with cream-cheese frosting, as rich and smooth as a pile of gold in a silk smoking jacket, or guava cake with guava cream-cheese frosting. Traditionalists will enjoy six vanilla-bean cakes with sweet vanilla buttercream paired with six chocolate cakes topped with bitter chocolate frosting, both of whose incompatible personalities make them no less delicious. Take advantage of the seasonally available pumpkin-spice cupcake with cream-cheese frosting, which will return to live in hibernation with the Great Pumpkin once the first frost settles on the land.
Chefs at The Village Mediterranean Restaurant & Pastries prepare a full menu of Mediterranean specialties including lamb, beef, and shrimp kebabs and eight kinds of savory pie bundled in housemade dough. But the restaurant is probably most popular for its traditional Middle Eastern pastries. An in-house pastry chef prepares more than 100 different desserts from scratch. Sticky triangles of cashew, walnut, and almond baklava form one pillar of the pastry roster, while maamoul walnut cookies and namoura—squares of semolina cake soaked in sugar syrup and topped with almonds—are available by the platter should you need to host a party or lure a nest of honeybees away from your stuffed Winnie-the-Pooh.
When Don and Katy Kilwin opened their candy shop and bakery in 1947 in Petoskey, Michigan, they couldn't have known that it would one day become a chocolate-covered empire of more than 80 stores spread across 16 states. From the moment Don made his first batch of marble-slab Mackinac Island fudge, kids and parents have watched in awe as candysmiths turn waves of chocolate, ribbons of copper-kettle caramel, and dashes of nuts, sea salt, and toffee into treats that would make Mr. Wonka green with envy. The current head chef, Bill Hoffman, learned his candy-making craft from a student of Mr. Kilwin himself, and thus carries on the tradition of creating gourmet Kilwin-style candy. Today, he and the rest of the Kilwins cooks create their brittles, taffy, fudges, and ice cream the old-fashioned way, often using heritage equipment and describing their finished products as “swell” or “the cat’s pajamas.”